Wednesday, April 15, 2020

Peanut Butter Banana Cream Tarts

A couple of weeks ago, when I made a batch of no-yeast doughnuts and filled them with peanut butter pastry cream, I had leftover filling. So I spooned it into a jar and kept it in the fridge, trying to decide what to use it for. Tarts, of course!

Because the pastry cream was already cooked, I only needed to bake the tart shells, fill them and top with fruit. Apples and peanut butter go great together, of course, but I'd have to cook the apples separately. Bananas, however, needed no cooking. And, as good as this already was, I went a step further and whisked up a quick peanut butter glaze to pour over the top. Whipped cream is optional but so good. Actually, vanilla ice cream would work well here, too. A little messy and a lot delicious. Enjoy!

Instructions:

How to cook Peanut Butter Banana Cream Tarts

Add the flour, sugar, salt and butter to a food processor and pulse a few times until the mixture resembles coarse crumbs. With the machine running, add the ice water through the feed tube and continue mixing until it forms a dough ball. Wrap in plastic and refrigerate for at least 30 minutes.

Pre-heat the oven to 375 degrees.

Cut the dough into 8 pieces and roll each piece out to about a 5" diameter. Place each into a 4" mini tart pan. Poke holes in the bottom with the tines of a fork, place on a baking sheet and bake for approximately 40 minutes or until lightly golden brown. Trim off the excess from the edges and allow to cool.

Add the powdered sugar, milk, peanut butter and salt to a bowl and whisk until smooth.

To assemble, place a couple of tablespoons of the pastry cream into each tart shell. Top with sliced bananas and drizzle with the peanut butter glaze. Top with whipped cream, if using.